Corn Fritters
6 servings
40 minutes
Corn pancakes are a tender and aromatic dish that combines the lightness of airy dough with the sweetness of corn. Their origin can be linked to European culinary traditions where vegetable pancakes became a popular way to diversify the diet. The special texture is achieved by combining canned and fresh corn, while adding greens gives freshness and spiciness. These golden pancakes are perfect as a breakfast, snack, or side dish, and their softness inside and crispy crust outside make them truly tempting. They pair wonderfully with sour cream, yogurt sauces, or spicy dips, adding new flavor nuances. A great way to enjoy simple yet exquisite home cooking!
1
Blend the can of corn kernels in a blender until it becomes paste-like.
- Canned sweetcorn: 400 g
2
Beat the eggs.
- Chicken egg: 3 pieces
3
Chop the onion and parsley.
- Spring onion: 25 g
- Parsley: 25 g
4
Mix onion, parsley, baking powder, and flour.
- Spring onion: 25 g
- Parsley: 25 g
- Baking powder (raising agent): 1 teaspoon
- Wheat flour: 200 g
5
Add eggs and corn paste. Mix well.
- Chicken egg: 3 pieces
- Canned sweetcorn: 400 g
6
Mix the corn grains and spices.
- Fresh corn kernels: 300 g
- Salt: to taste
- Ground black pepper: to taste
7
Heat some oil in a pan. Spoon in 3-4 pancakes at a time. Fry for 2-3 minutes until the edges are browned, then flip and cook for another 2-3 minutes.
- Olive oil: 2 tablespoons